Homemade Pineapple Custard Cake Filling

1. Heat sweetened condensed milk, egg yolks, and milk with dissolved cornstarch over medium heat

2. Stir constantly until the mixture thickens

3. Let cool, then refrigerate until chilled

4. In a separate pan, heat pineapple with sugar and cook for 20 minutes, stirring occasionally

5. Let the pineapple mixture cool and set aside

6. After the custard is chilled, beat it with heavy cream until smooth

7. Fold in the cooled pineapple compote and refrigerate for a few more minutes before using to fill cakes or tarts

Tips

1. This filling is also excellent for making pineapple trifle.